♪ Eggs… Around The Salad! ♪

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This recipe reminds me of the activity song/game from my youth– Ring Around the Rosey!   This is an easy something to have on hand for a light meal after having had a busy errand-running kind of day.



If you have a favorite way to fix deviled eggs, do that.  If you don’t, I’ll list the recipe I used.

For the salad in the middle, it’s open to whatever you like to include in a salad.  Some like bacon, cheese, olives, petite green peas, and others like mushrooms, cherry tomatoes, crunchy cubes of seasoned bread, etc.  Be ‘colorful’, and have fun with this!

Serve with your favorite salad dressing.  For those interested, I’ll post recipe for Dill Vinaigrette dressing.

INGREDIENTS:
  • 8 hard-boiled eggs* (See note about this at bottom.)

….

  • 5 tablespoons salad dressing like Miracle Whip, or mayonnaise.
  • 2 teaspoons dried dill weed (or 1 tablespoon chopped fresh dill weed)
  • 2 cloves garlic, minced finely
  • 5 dashes bottled hot pepper sauce
  • 1/4 teaspoon salt

 

….
  • 6 cups torn lettuce of your choice
  • 2 cups grape or cherry tomatoes, halved, if desired (I ‘cubed’ a medium large tomato)
  • 1 medium red sweet pepper, chopped or left in rings for garnishing.
  • 4 slices bacon, crisp-cooked, drained, and crumbled/snipped.
  • 3 green onions, sliced

 

  • 1 recipe Dill Vinaigrette, or salad dressing of your choice.

 

DIRECTIONS: 
Step 1:  While eggs are cooking, I mix up the mixture that will be added to the mashed yolks.  Combine salad dressing or mayonnaise, dill weed, garlic, hot pepper sauce and the salt.  Mix very well.  Set aside until eggs are ready.
Step 2:  Remove egg shells, and halve hard-cooked eggs lengthwise, remove yolk parts.  Set whites aside.   Mash yolks with fork and add to the mix made in Step 1.  Combine well.  Spoon (or pipe) yolk mixture into egg white halves.  Set aside.
Step 3:  On a large serving platter arrange lettuce, veggies and bacon.  Arrange stuffed eggs on edge of greens.  Salad dressings can be added or served on an individual basis, according to likes.
DILL VINAIGRETTE RECIPE:
In a screw-top jar combine
  • 1/3 cup olive oil;
  • 2 tablespoons tarragon vinegar;
  • 1 tablespoon chopped fresh dill weed (or 1 and 1/2 teaspoons of dried dill weed);
  • 2 teaspoons Dijon-style mustard;
  • 1 clove garlic, minced;
  • 1/4 teaspoon salt; and
  • 1/4 teaspoon bottled hot pepper sauce.  Cover and shake well.

 

* Tip for boiling the eggs:  To hard-cook the eggs, I place them in a single layer in a large saucepan.  Add cold water to cover by at least 1 inch.  When the water reaches the hoppin’ hot boilin’ point, I remove this kettle of eggs from the heat, cover tightly; let stand for 12 minutes (longer if you use extra large eggs!).  Immediately drain hot water off, and run cold water over the eggs to stop cooking process.  When cool enough to handle/peel, do so.  The large end should be the end with the ‘hollowed’ out area, making them easier to peel.
Just think!, there’s no charge for this EXTRA TIP!   LOL!!!   I learned a long time ago (way back when we lived on ‘the chicken farm’) that if you  want to boil/peel eggs that are super ooper fresh, good luck!– they can be just nasty to peel.  The white part of the egg wants to come off WITH the shell, and usually does.  For that reason, I always set a dozen or two eggs on a low out-of-the-way shelf in the refrigerator until they are at least a week or so old before I’ll want to boil/peel them.

This recipe was adapted from one I saw in our free magazine Living The Country Life, August 2009.  It was posted by Betsy Freese.

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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